This main course salad is filling and scrumptious. Brimming with grilled shallots, sweet potatoes, and roasted chicken, the salad will fill you up and satisfy with its deep flavors. To cut down on prep time and make salad assembly a snap, purchase a roasted chicken from the deli.
1 whole skinless, bone-in chicken breast, about 14 ounces or roasted chicken from deli
1/2 tsp ground ginger
4 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
2 medium yams, peeled and cut into ½-inch cubes, about 2 cups
8 shallots (same size), peeled and halved lengthwise or quartered if large
2 Tbsp apple cider or apple vinegar
1 Tbsp fresh thyme leaves
Kosher salt and freshly ground pepper to taste
- Preheat oven to 400 degrees. Rinse chicken and pat dry. Rub breast side with ginger and salt. In a large ovenproof skillet over medium heat, add 2 tablespoons of the oil and butter. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 3-4 minutes.
- Turn chicken over. Add yam and shallots to skillet; turn to coat in oil/butter. Transfer skillet to oven. Roast chicken and vegetables, turning vegetables at least once, until vegetables are tender and chicken is cooked through, 20–25 minutes. While chicken roasts, wash, spin dry, and put salad greens in serving bowl; set aside.
- Transfer chicken to a cutting board and vegetables to a plate. Add apple vinegar or cider to skillet; cook over medium-high heat, scraping up brown bits from bottom of skillet with a wooden spoon. Remove from heat. Whisk in remaining olive oil and thyme. Salt and pepper to taste.
- Cut chicken into ½-inch slices. Add chicken and vegetables to greens. Toss with warm vinaigrette and serve.